No Blender Dips | Imamother

sitting

Tue, Oct 06 2020, 4:05 am

Sautee an onion and some slices of garlic add cubed eggplant. Brown a bit. Add cubed tomatoes. Season with salt and pepper. You could add some water if too thick. let simmer.

Sautee thinly sliced or cubed peppers. Add some vinegar sugar and salt. Pepper dip.

Dice tomatoes and sautee with garlic....add some olive oil and salt.

Sautee chopped onion and tomatoe to make a tomatoe dip. Add garlic salt and pepper.

Not sure why any dip needs blending. It won't be a strictly dip like consistency...but yum none the less ....with fresh challah

The smaller you cube the veg and the longer they simmer the more dip like consistentcy you will achieve.

ChanieMommy

Tue, Oct 06 2020, 5:11 am

Non cooked:

1/4 Raw red cabbage, sliced, one apple, cut in sixths and finely sliced, balsamico vinager, cumin, anis, salt, pepper.

Green cabbage, finely sliced, with viager, oil, cumin, salt, pepper.

Corn, cherry tomatoes in halves,red bell pepper diced, a little bit of cucumber diced,
dressing: dill, lemon, oil, salt, pepper

lettuce, cherry tomatoes, pumkin seeds, sunflower seeds, cranberries, diced mango, balsamico vinager, oil

baked
Eggplant slices baked in oven (with oil)
Zucchini slices baked in oven (with oil)

Bell pepper strips baked in oven, (remove skin, add a drop of oil after baking) (becomes very sweet, looks very nice when you take 3 or 4 colours) (red, yellow, orange all have the same taste, green has a different taste)

Sauteed in pan:
sautee garlick, add halved or quartered cherry tomatoes, add halved or sliced black olives, add a few basil leaves, salt, pepper...

Sautee garlick, add pumpkin dices, add a drop of white wine (water is ok too), add mint leaves, salt and pepper